New This Month

Pickled Beets and Onion

Use these sweet-and-sour pickles to make our Potato-and-Pickled-Beet Salad. They also make a delectable snack straight out of the fridge.

  • Prep:
  • Total Time:
  • Yield: Makes about 2 1/2 cups
potato and pickled beet salad

Photography: Ryan Liebe

Source: Martha Stewart Living, July/August 2017


  • 4 golden beets (about 12 ounces total), scrubbed
  • 1 1/2 cups apple-cider vinegar
  • 2/3 cup sugar
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon whole black peppercorns
  • 1/4 teaspoon whole coriander seeds
  • 1/8 teaspoon ground turmeric
  • Kosher salt
  • 1 medium yellow onion, halved and thinly sliced (1 cup)


  1. Preheat oven to 400 degrees. Wrap beets in parchment-lined foil and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Using a paper towel, rub off skins. Cut beets into 1-inch wedges.

  2. Combine vinegar, 1/4 cup water, sugar, celery seed, peppercorns, coriander, turmeric, and 1 tablespoon salt in a medium saucepan. Bring to a boil. Add beets and onion; return to a simmer, then transfer to a clean jar and let cool to room temperature. Seal and refrigerate at least 1 day and up to 2 months.

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